Served with a bit of potted meat product. Okay it’s pork pâté. Yep, organic, local whatever buzzword you need, it’s terrific and I have a lot of it. Much better than Spam. I’ll have to do a Spambled Eggs version. I loves me some faux faux.

You must appreciate the deviled egg for its minimal effort, cute packaging, lovely texture match and zing. Once you pull out the yolks and get them sorted, you can add darn near anything. This is the basic deviled egg with mayonnaise, dijon, salt and pepper. The only thing missing is a little umbrella with some green olives.

Most mornings we have eggs for breakfast. Usually served with rye bread fried in lard or duck fat. Omelets, fried, soft, hard, we keep running through the many ways eggs can be served at breakfast.

These are “quiche” eggs. Take some eggs, whip them up, add creme fraiche ( or sour cream might work if you’re in America ) and some salt and pepper. In a gentle, butter filled pan, slowly warm the eggs until they are nice and fluffy. If you start with bacon bits ( lardons ), then add the egg mixture you will have yourself some Quiche Lorraine eggs. Oh and the crowd will go wild. “What an amazing cook you are!” they’ll exclaim. Then you will all break into song.
Quiche Lorraine, darling, Quiche Lorraine. Thank you for [beat] all the joy and pain.